Tips, tricks and recipe for pickled carrots

Comprehensive tips for pickling carrots

preparation

• Use only fresh carrots, which tend to be small, for pickling.
• Wash and peel the carrots.
• Any herb and the green part of the stump must be removed with a knife.
• Cut the carrots into even slices or thin sticks.
• You can also pickle young carrots whole.

Possible ways of preparation

• If you want your pickled carrots to taste like themselves, you shouldn't use too much vinegar and strongly aromatic herbs.
• Brandy vinegar has proven to support the taste.
• It's best to add cardamom, chilli and / or ginger for a spicy note.
• The herbs and spices you want to add can usually be left whole - so you don't need to cut them into small pieces.
• Pickled carrots can be prepared in a pot or in a glass.

a) In the pot: gently cook your prepared carrots with all the other ingredients and then fill the whole thing into disposable jars. With this variant, you have to be careful that the carrots do not become too soft (they continue to pull in the glass).

b) In the jar: Place the prepared carrots in preserving jars and pour over them with a hot brew of about 80 degrees (which you can make yourself from your desired ingredients). This method will keep the carrots firmer. In addition, the herbs and spices can develop their full aroma.

Important: The preserving jars must be sterilized and hermetically sealed. To sterilize them before use, you should first clean the glasses with water and washing-up liquid and then boil them in a saucepan with plenty of water for about five minutes. Then place the mason jars on clean kitchen towels and drain them until dry.

Don't forget to close the jars tightly immediately after filling!

Shelf life of pickled carrots

Pickled carrots can keep for a few months up to several years - depending on the recipe (ingredients). However, the longer they are not consumed the longer they lose their color and taste. Our tip: use up your pickled carrots within four to six months.

Exemplary recipe for pickling carrots

You need:

• 600 g carrots
• 2 red peppers
• 1 onion
• 1 handful of dill
• 1 lime (untreated!)
• 1 tbsp salt
• 50 g honey
• 1 bay leaf
• 1 tbsp mustard seeds
• 1 teaspoon black peppercorns
• 100 ml of fruit vinegar
• 400 ml of water